Zucchini-Tomato Egg Skillet

20 2 servings, 1/2 recipe (181 g) each
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2 servings, 1/2 recipe (181 g) each

This Tomato-Zucchini Egg Skillet recipe for two is the perfect dish to serve as part of your next brunch, lunch or dinner menu. Flavourful vegetables get topped with eggs, fresh basil and Parmesan cheese in this delicious skillet recipe.

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What You Need

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Make It

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  • Heat dressing in large skillet on medium-high heat. Add zucchini and tomatoes; cook and stir 5 min. or until zucchini is crisp-tender and tomatoes are softened.
  • Use back of spoon to make 2 small wells in vegetable mixture. Slip cracked egg into each well; cover. Cook 3 to 4 min. or until egg whites are set and yolks are cooked to desired doneness.
  • Top with cheese and basil. Remove from heat. Let stand, covered, 1 min.

Special Extra

Cook 2 Tbsp. chopped jalapeño peppers in hot dressing in skillet along with the zucchini and tomatoes.

Serving Suggestion

Serve with crusty French bread.


  • 2 servings, 1/2 recipe (181 g) each

Nutritional Information

Serving Size 2 servings, 1/2 recipe (181 g) each
Calories 180
% Daily Value
Total fat 11g
Saturated fat 4g
Cholesterol 195mg
Sodium 400mg
Carbohydrate 8g
Dietary fibre 2g
Sugars 6g
Protein 12g
Vitamin A 25 %DV
Vitamin C 50 %DV
Calcium 15 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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